Pecan Cheddar Stuffed Mushrooms Recipes

BACON-PECAN STUFFED MUSHROOMS

Bacon-Pecan Stuffed Mushrooms image

When I had my kitchen remodeled, I lost the recipe for these mushrooms. But I'd shared it so many times, I had no trouble finding someone to "lend" it back to me. -Beverly Pierce, Indianola, Mississippi

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

4 tablespoons butter, divided
2 tablespoons canola oil
12 large fresh mushrooms (about 1 pound), stems removed
1/4 teaspoon salt
2 tablespoons finely chopped onion
1 cup soft bread crumbs
6 bacon strips, cooked and crumbled
2 tablespoons chopped pecans
2 tablespoons sherry or beef broth
2 tablespoons sour cream
2 tablespoons minced fresh chives

Steps:

Preheat broiler. In a large skillet, heat 2 tablespoons butter and oil over medium-high heat. Add mushroom caps; cook 2 minutes on each side. Sprinkle with salt. Remove with tongs; drain on paper towels, stem side down., In same pan, heat remaining butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat; stir in remaining ingredients. Spoon into mushroom caps., Place on a broiler pan. Broil 5 in. from heat 2-3 minutes or until filling is browned.

Nutrition Facts : Calories 184 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 277mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

PECAN-STUFFED MUSHROOMS

Pecan-Stuffed Mushrooms image

A delicious recipe adapted from Gourmet magazine. Here's what they say: "Baked creminis bursting with a buttery pecan and garlic stuffing make for eye candy just waiting to be devoured."

Provided by Sharon123

Categories Fruit

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

24 baby portabella mushrooms, with stems (1 1/2-inch to 2-inch wide)
2 tablespoons olive oil, plus additional for greasing dish (original recipe called for unsalted butter-use if you wish or use 1/2 butter, 1/2 olive oil)
1 -2 large garlic clove, minced
1 1/2 teaspoons finely chopped fresh oregano (or 1/2 tsp. dried)
1 cup pecans, finely chopped (4 oz.)
2 tablespoons breadcrumbs
1/2 teaspoon salt (or more to taste)
1/4 teaspoon black pepper
1/3 cup half-and-half
2/3 cup heavy cream
parsley, chopped to garnish

Steps:

Put oven rack in middle position in oven and preheat to 400°F.
Trim ends of mushroom stems and separate caps and stems, reserving both. Arrange caps, stemmed sides up, in a buttered 13"x9" shallow baking dish.
Finely chop stems(or process in food processor), then cook with garlic and oregano in butter(or olive oil) in a 10" heavy skillet over medium heat, stirring frequently, until lightly browned, about 5 minutes. Stir in pecans, bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, 1 minute. Stir in 1/3 cup half and half and bring to a simmer, then remove from heat.
Sprinkle insides of caps with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then divide filling among the caps.
Drizzle mushrooms with the 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes. Sprinkle over parsley to garnish. Serve mushrooms drizzled with pan juices.
To make ahead:.
Stuffed mushrooms can be put together, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.

Nutrition Facts : Calories 276.8, Fat 22.8, SaturatedFat 6.8, Cholesterol 30.9, Sodium 205.9, Carbohydrate 15.6, Fiber 4.9, Sugar 7.1, Protein 7.8

PECAN CHEDDAR STUFFED MUSHROOMS

Pecan Cheddar Stuffed Mushrooms image

"In my husband's family, we have a tradition of making a variety appetizers as our meal for Christmas Eve. My sister-in-law brought these one year and they have been one of our favorites ever since. I don't generally use the large stuffing mushrooms though you can if you're serving this as a first or second course in a formal dinner. Instead I use regular button mushrooms so 15 or so people can have two or three each."

Provided by Teressa Drenth @tdrenth

Categories Other Appetizers

Number Of Ingredients 8

Ingredients

3 pound(s) white mushrooms, cleaned
1/2 cup(s) butter
1 cup(s) scallions, coarsely chopped
1 1/2 cup(s) soft bread crumbs
1 1/2 cup(s) sharp cheddar cheese, shredded
1/2 cup(s) pecans, in pieces
1/2 teaspoon(s) black pepper
1 teaspoon(s) salt

Steps:

Clean mushrooms. Remove stems, chop them finely and set them aside.
In large skillet, melt butter. Brush the outside of the mushroom caps with butter and place on cookie sheet.
To the remaining butter, add garlic, onions and mushroom stems. Cook for three minutes, then add remaining ingredients, stirring lightly.
Fill caps, piling high.
Bake at 350 for 20-30 minutes, depending on the size of the caps.

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